Breakfast 2026

On the final morning of COOKSCAMP 2026, members of the steering committee will prepare breakfast for all remaining attendees before departure at 10:00am. As part of our pledge to reduce waste and maximize the provided resources, this departing meal will utilize any excess ingredients and remainders of the event’s meals. Take your time at the farm or take something for the road!

Robert Belcham – CTS Board & COOKSCAMP Exec. Committee

Robert Belcham was recognized as one of Vancouver’s leading chefs when he was awarded Chef of the Year at the 2009 Vancouver Magazine Restaurant Awards. Credited by judges as producing “some of the best food this city has seen,” he wins high praise from his peers, the industry and his guests. As a young chef, he received the opportunity of a lifetime when Chef Thomas Keller offered him a Chef de Partie position at the world renowned French Laundry. In 2002, Robert came back to BC to C restaurant, where he rose to the challenge of running one of the country’s finest seafood restaurants. Later, Chef Belcham worked as Chef Consultant at Nu. Robert has since opened a string of his own highly regarded restaurants. His first, the award winning Fuel Restaurant in 2007—which rebranded as Refuel Restaurant & Bar in December 2009—and opened his second venture, Campagnolo Restaurant in 2008, followed by Campagnolo ROMA in 2011. Robert continues to source quality regional products and animals from organic and free-run farms. (Robert is Past President of CTS)

Shawna Gardham – CTS Executive Director & COOKSCAMP Exec Committee

Antonio Martin – CTS Board & COOKSCAMP Steering Committee

Antonio’s passion for food was instilled growing up in the Philippines. Starting his culinary journey at Vancouver’s Dubrulle Culinary Institute and cultivating his skills in New York City working in notable kitchens such as Butter and Le Bernardin. Mentoring under esteemed chefs, including Eric Ripert, Alex Guarnaschelli, and Darren Watson helped refine his own style. Antonio’s cuisine is influenced by his Southeast Asian heritage and the abundance of what British Columbia has to offer.

As the Executive Chef of Haven Kitchen + Bar, Antonio creates a casual dining experience with a global, adventurous approach.

Peter Warszycki – CTS Board & COOKSCAMP Steering Committee

Chef Peter Warszycki has dedicated his life towards the study, creation, and consumption of food. This pursuit led him westward from Manitoba, through Alberta, until he hit gold in BC’s hospitality and tourism industries. Working tirelessly alongside chefs and his peers to hone his skillset, in 2016 he accepted the Executive Chef position at Autrus Western Restaurant in Dalian, China where he worked and resided for several years.

Since returning to Canada in 2021, Peter has strived to support individuals in BC’s tourism, food and beverage, and hospitality industries. If you find him outside of the kitchen, he’s volunteering, collecting ingredients or coordinating the next exciting food event!

Margot Baloro – COOKSCAMP Steering Committee

Camille Savaugnac – CTS Board & COOKSCAMP Steering Committee

Camille’s culinary journey began at a very young age in her grandmother’s kitchen, where her passion for pastry first took shape. At 14, she completed her first internship in a bakery and pastry shop an experience that confirmed her desire to pursue pastry professionally. The following year, Camille joined a pastry and bakery program at the Lycée Hôtelier Georges Baptiste in France, before continuing her studies in hospitality organization and earning a diploma in management. Alongside her education, she worked for various companies, gaining valuable experience from chefs and business leaders who helped shape both her technical skills and her professional approach.

Now based in Canada, Camille has developed her craft working under Chef Chris Whittaker, Chef Michael Roszell, and Chef Warren Chow. She is currently starting a new chapter as Pastry Sous Chef at Elisa.

Camille joined Chefs’ Table Society as a board member in 2024 and is now entering her third year with a growing focus on pastry. While she continues to support a variety of events, her main commitment is the monthly pastry meet-ups. Through these gatherings, she aims to help build a strong, supportive community where pastry chefs can connect, exchange knowledge, and feel inspired. Looking ahead, Camille hopes to further strengthen the pastry network, encourage collaboration, and contribute to the evolution of the local pastry scene.

Hiran Perara – CTS Board & COOKSCAMP Steering Committee

Cory Pelan – CTS Board & COOKSCAMP Steering Committee

Chef Cory Pelan has over 25 years in the food industry cooking in many celebrated kitchens in Victoria and the lower mainland. It is his passion for traditional curing methods and flavor combinations that is the corner stone of his current business, The Whole Beast Salumeria, and has fueled its success to date. Cory recently became co-owner of The Village Butcher thereby completing the traditional connection between fresh and cured meats between his two businesses and allowing for a true nose to tail concept.

Cory is an outspoken champion of the sustainable food movement with many connections to food security initiatives on Vancouver Island and the lower mainland including Past president, treasurer and board member of The Island Chefs Collaborative https://islandchefscollaborative.ca/ , past board member for Slow Food Vancouver Island https://slowfood.ca/about-slow-food-in-canada/ , and former stewardship team member representing Vancouver Island for Farm Folk City Folk http://www.farmfolkcityfolk.ca/

Ned Bell – CTS Board & COOKSCAMP Steering Committee

Chef Ned Bell is the co-owner of Hatch Hospitality and Naramata Inn, Buy BC Chef Ambassador, as well as a chef advocate for healthy oceans and waterways, keynote speaker and educator. Ned’s lifelong passion for sustainable seafood, combined with his culinary interests and remarkable talents, have led him through many roles, including Culinary Director of The Vancouver Club, Executive Chef at YEW seafood + bar, Ocean Wise Executive Chef, and now Chef Ambassador for the Vancouver-based global program Ocean Wise. In 2014, Ned founded Chefs for Oceans to raise awareness and advocate for responsible seafood choices and the importance of supporting healthy oceans, lakes and rivers. For this work and more, Ned has earned honours that include Fellow of The Royal Canadian Geographical Society (2019), Honorary Doctorate in Technology from Vancouver Island University (2019), SeaWeb Seafood Summit Global Champion Award (2017), leading a multi-chef sustainable seafood celebration at James Beard House (2017), Food Service & Hospitality magazine’s Pinnacle Award for Chef of the Year (2015), and author of best-selling cookbook Lure: Sustainable Seafood Recipes from the West Coast. Follow along @nedbell on Instagram and learn more at hatchhospitality.com.

Poyan Danesh – CTS Board & COOKSCAMP Steering Committee

Chef Poyan Danesh has been heavily involved in the BC culinary scene since graduating top of his class at VCC in 2003. Poyan is currently Culinary Director at Ocean Mama Seafood.

Named 2013 British Columbia Chef of the year, he was also one of 4 chefs that represented Canada in the World Culinary Olympics in Germany in 2012, placing 4th in the world. He was also honoured with the position of Captain of the Olympic Culinary Team of BC where he led them to a gold in their category, and 4th place finish at the World Culinary Olympics in Germany October of 2008. Poyan was also a member of Culinary Team Canada from 2004-2007 and 2010-2012, competing twice in Luxembourg, Germany, Basel and in Chicago with a second place finish, winning 14 gold medals in total.

Poyan was featured on the Global series “Canada’s Next Great Chef” as BC’s culinary representative. Poyan has also won the honour of being BC’s 2006 Apprentice of the Year and has won many Grand Gold championships at regional competitions in Vancouver. He has also been awarded the Top in Trades award by the Province newspaper and was named one of Vancouver’s rising stars by the Vancouver Sun and VCC alumni of the year in 2007.

Chris Andraza – CTS Board & COOKSCAMP Steering Committee

Executive Chef Chris Andraza of Lift Bar and Grill has spent the past 20 years following a passion for the culinary world. He was born in southern Ontario in the town of Kitchener-Waterloo. In his early twenties he moved to the west coast thinking he would only spend a couple years honing his skills here. Without aging him he has a wife and two kids here, needless to say those couple of years have drastically been extended.

Chis did not have a huge influence with seafood cuisine in Ontario coming from a meat and potatoes style of cooking in his home, which he still loves to the core. When arriving in BC he quickly realized the plethora of delicious sustainable seafood available to him. After moving to Vancouver, he took on the Executive chef position at Rodney’s Oyster House where he found his new passion for oysters. A few years later he was approached by Fanny Bay Oysters and was asked to be part of the opening of their oyster bar in the stadium district. Since Fanny Bay Chris has been spending his days at Lift Bar and Grill developing new menu items and reaching back in the history books rejuvenating eclectic seafood dishes.